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Easy Chicken Enchiladas from Reynolds®

Rated as 4.71 out of 5 Stars
58k

"Give this classic Tex-Mex dish a fresh update by adding butternut squash or sweet potato."
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Ingredients

1 h servings 377
Original recipe yields 8 servings

Directions

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  1. Preheat oven to 350 degrees F. Line a 2-quart rectangular baking dish with Reynolds Wrap(R) Pan Lining Paper, parchment side up. No need to grease dish.
  2. Combine the undrained tomatoes, salsa, and chili powder in a medium saucepan. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until slightly thickened, stirring occasionally and mashing with the back of a spoon.
  3. Stack tortillas; wrap tightly in Reynolds Wrap(R) Aluminum Foil.
  4. Bake tortillas about 10 minutes or until warm.
  5. Heat oil in a large skillet over medium heat. Add squash, onion, and garlic; cook and stir for 8 to 10 minutes or until vegetables are tender. Remove from heat. Stir in half of the tomato mixture, the black beans, chicken, and 3/4 cup of the cheese.
  6. Divide the black bean mixture among the warm tortillas; roll up the tortillas. Arrange the rolled tortillas, seam sides down, in the prepared baking dish. Spoon the remaining tomato mixture over the tortillas. Sprinkle with the remaining 1/2 cup cheese.
  7. Bake, uncovered, about 20 minutes or until heated through.

Footnotes

  • REYNOLDS KITCHENS TIP:
  • Baked cheesy enchiladas may taste delicious, but can be messy when it's time to wash dishes! For a much easier cleanup, line your dish with pan lining paper when preparing these chicken enchiladas. You can make this dish ahead of time too; just cover with a sheet of foil and store in the freezer. To reheat, remove the foil and place in the refrigerator for 1-2 days to thaw. Then bake uncovered for 50 to 60 minutes at 350 degrees F and enjoy!

Nutrition Facts


Per Serving: 377 calories; 12.3 48.2 18.4 29 1025 Full nutrition

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Reviews

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I used this as a filling for stuffed red bell peppers and it was amazing.

I had a lot of sweet potatoes and searched for an easy, healthy recipe for dinner--this came up. I used 2 cans of enchilada sauce from the pantry and cooked dried black beans instead of using c...

I cooked it for my family, and everyone loved it! This will definitely become a "regular" in my house. It is a great Mexican dish to make!

It was a hit in my house, though not extraordinary enough for a 5 star rating. Really good, no complaints, will make again!

LOVED IT!! So easy to make!! The only part that took a bit longer than I expected was removing the seeds in the peppers but everything else was easy! The seasoning was delicious!!

Made it! Awesome! I added black pepper, cayenne and cumin tot he sauce.